Review: Vegetarian Indian Cooking With Your Instant Pot

Today, we are sharing our latest installment in our series of Instant Pot cookbook reviews. We love sharing recipes with you, but we’re also eager to share great written resources as the Instant Pot grows in popularity, and more cookbooks or guides are on the market. In this post, we’re featuring author, Manali Singh’s cookbook Vegetarian Cooking With Your Instant Pot.

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The book: Vegetarian Cooking With Your Instant Pot

The focus: 75 healthy and wholesome recipes including comforting meals, hearty dishes to satisfy meat-lovers, fun fusion meals, and deliciously sweet desserts.

Featured guest recipes: Instant Pot Mushroom & Green Pea Creamy Tomato Curry (Matar Mushroom) 

About the cookbook

Most Indian households are likely to have a pressure cooker. When Manali Singh, the creator of the popular blog Cook with Manali, first moved to the States, her mother’s main concern was that she not forget to pack this essential kitchen appliance.

Manali has since become an Instant Pot convert and in her first cookbook, Vegetarian Cooking With Your Instant Pot, she shares the delicious flavors of India made faster and easier. For those who love Indian food, want to fit more vegetables into their diet, or are exploring more recipes to make in the Instant Pot, this is the perfect addition to their cookbook library, featuring flavorful, healthy meals prepared with minimal fuss.

Vegetarian Cooking With Your Instant Pot is divided into eight chapters, filled with 75 healthy and wholesome recipes including comforting meals (Paneer Tikka Masala and Tomato Butternut Squash Dal), hearty dishes to satisfy meat-lovers (Jackfruit with Chana Dal), and fun fusion meals (Paneer Lasagna and Curried Black Bean Burrito Bowl). Plus, enjoy easy-to-make and deliciously sweet desserts, such as Masala Chai Crème Brûlée and Rose Pistachio Cheesecake.

What we love about this cookbook

It has a very traditional authentic feel to the recipes. Despite having a fast efficient method of cooking each dish, the recipes still have a respect for the tradition. There’s even a section on street food. The dessert section was also fascinating since most people don’t have the opportunity to try these at restaurants.

It’s nice having a book that’s all vegetarian based. Some books will simply have a footnote for making it vegetarian. Constantly having to figure out alternatives or substitutes. This book makes the reader not feel like they are a side thought but instead they are the sole focus of the book. Recipes catered to them with others who have the same goal of having a plant-based diet.

Who is this book for?

This book is for someone who really wants to make Indian food but is slightly intimidated by it. As Manali writes in her introduction. “Cooking Indian is not as challenging as people assume it to be, and the Instant Pot makes it that much easier.” Instant Pot takes on the pressure instead of you. Simply add the ingredients and let it take care of the rest.

It offers a lot of vegetarian options. After a while, vegetables on repeat may get boring. You may feel that your resources for protein are limited. Reinventing different ways to fix chickpeas may get tiresome. So this is a nice way to get some fresh recipes under your belt that are full of flavor and keep your diet healthy and nutritious.

Get the cookbook here.

About the author

Manali Singh is the founder of the blog Cook with Manali. Her work has been featured on Buzzfeed, Huffington Post, Yahoo, MSN and more. She was born and raised in India, but moved to the United States in 2011, currently living in Seattle, WA.

Follow Manali on Instagram: @cookwithmanali

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